Chicken and spinach lasagne roll ups
Higher food and grocery costs are affecting our weekly budget. I found this recipe and I did get a few meals from one barbecue chook!
Ingredients
1 tbsp olive oil
200gm sliced mushrooms
1cup shredded hot roast chicken
1/2 cup stuffing from chicken
120gm pkt baby spinach
185gm ricotta cheese
400gm can diced tomatoes with Italian flavour
1 cup 3-cheese shredded cheese
375 gm pkt fresh lasagna sheets, halved
Handful fresh thyme.
Method
Pre-heat oven 200Љ C.
Heat oil in frypan over medium heat. Add mushrooms, cook 2-3 minutes. Add spinach and cook a couple of minutes until wilted. Remove from heat. Cool slightly.
Place spinach mixture into a medium bowl, add chicken, stuffing, ricotta and half the cheese. Season with pepper.
Whisk half the tomatoes and 2tbs water in a jug, pour over base of lasagne size dish.
For each roll. Place half a lasagne sheet on a clean work surface. Place 1/4 cup mixure at one end and roll to form a log. Place seam side down into dish. Repeat with remaining chicken and lasagne.
Top with remaining tomatoes and cheese.Spray with olive oil, bake for 15 minutes or until golden. Sprinkle with the fresh thyme.
I didn’t make up the full amount. But I used up the chicken mix with an egg and more cheese and made ‘muffins’ out of the mix .
So my chook fed the two of us chicken sandwiches, six generous sized ‘muffins’ which I froze, the lasagne rolls, plus the scrappy bits for our fur baby (no bones). Left over lasagne sheets, became a pasta dish by tearing the sheets roughly with a veggie sauce.
This recipe would be simple to vary the filling to suit dietary preferences. Perfect for ricotta and fresh herbs. Good value for the $12.00 chook.
Bon appetit, Pauline
